SafePlates

Ingredients

• 9 lasagna noodles (about 9 oz or 255 g)
• 2 cups of marinara sauce, homemade or store-bought (about 16 oz or 450 g)
• 1 cup ricotta cheese or vegan ricotta (about 8 oz or 225 g)
• 1 cup shredded mozzarella cheese or vegan mozzarella (about 4 oz or 113 g)
• 1/2 cup grated Parmesan cheese or vegan Parmesan (about 2 oz or 56 g)
• 1 egg or egg substitute like flax egg
• 1 tablespoon olive oil (about 15 ml)
• 1 large zucchini, thinly sliced (about 1 lb or 450 g)
• 1 large yellow squash, thinly sliced (about 1 lb or 450 g)
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano (about 5 g)
• 1 teaspoon dried basil (about 5 g)
• Optional: 1 cup fresh spinach, chopped
• Optional: 1/2 cup sliced mushrooms
• Salt and pepper to taste
• Optional: Fresh basil leaves or chili flakes for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the garlic, onion, zucchini, yellow squash, red bell pepper, optional spinach, and mushrooms. Sauté until the vegetables are tender, about 7-10 minutes. Season with oregano, basil, salt, and pepper. Allow to cool slightly.
4. In a bowl, mix the ricotta cheese (or vegan alternative) with the egg (or egg substitute), adding a pinch of salt and pepper.
5. To assemble the lasagna, spread a thin layer of marinara sauce at the bottom of a 9x13 inch (23x33 cm) baking dish. Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables, and a third of the marinara sauce. Sprinkle with a third of the mozzarella and Parmesan cheeses.
6. Repeat the layering process with three more noodles, the remaining ricotta mixture, the remaining vegetables, another third of the marinara sauce, and another third of the cheeses.
7. Top with the final three noodles, the remaining marinara sauce, and the remaining cheeses.
8. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna sit for 10 minutes before slicing. Serve with a side salad or garlic bread, and garnish with fresh basil or a sprinkle of chili flakes if desired. Enjoy your Vegetarian Lasagna Delight!